Shrimp and Beansprout Fritters (Bakwan)

Ingredients:

• 1 cup flour
• ¼ tsp. baking soda
• 1 egg beaten
• 150 ml water
• 1 cup beansprouts
• 1 cup small shrimps, peeled
• vegetable oil

Instructions:

• Mix the flour with the baking soda and add the beaten eggs.  Stir continuously while adding water bit by bit, so that the flour will not be lumpy.  Add the salt, pepper, beansprouts and shrimps.
• Heat the oil in a wok or a deep-fryer.  Take a soup laddle and plunge it into the hot oil for a second.   Remove and fill it with the batter and make sure the batter has a few shrimps in it.  Dip the ladle in the hot oil and let it stay there until the fritter floats free.  Continue frying until fritters are golden brown.
• Make 10 servings.

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Deep Fried Beef and Vegetables Wrap (Martabak Telor)

Filling Ingredients:

• 8 Tbs. oil
• 4 cloves garlic, peeled and sliced
• 1½ lbs. minced or ground beef
• 2 medium-sized shallots, minced
• 1 medium-sized onion, halved and sliced
• 2 Tbs. chopped Chinese celery leaves
• 1 Tbs. curry powder
• 4 eggs
• 1 stalk green onion, finely sliced
• Salt and white pepper to taste

Dough Ingredients:

• 2 cups white flour (unbleached preferred)
• 3 Tbs. oil
• ¾ cup water
• Pinch of salt

Instructions:

• Prepare the dough first by combining all dough ingredients and kneading them into an oily elastic dough.  Cover and leave at room temperature for 2 hours.  Divide into 4 and roll each piece into a ball.  Pull out with lightly oily hands on an oiled or marble surface to make a large thin circle.
• While dough is resting, make the filling.  Hear oil and sauté garlic and shallots for a few seconds.  Add ground beef and stir fry over medium high heat until the meat changes color.  Add onion and celery leaves and continue stir frying for another 2 minutes.  Add curry powder, mix well and cook another 3 minutes.  Set aside to cool.
• To finish it up, divide the cooked filling among 4 bowls.  Add 1 egg, green onion, salt and pepper to each bowl and mix well.
• Heat a large heavy frying pan or griddle with 2 Tbs. oil.  When it is hot, put the thin circle dough at the middle of the griddle, and fill the center of the dough with the mixture filling.  Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.
• Fry on the griddle until golden brown on one side, turn and fry the other side.  Cut into pieces and serve, if desired, with Vegetables pickles and sliced chilies.
• Makes 4 martabak.

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Lumpia Semarang (Semarang Spring Roll)

Ingredients:

• 3 carrots (thinly sliced like match sticks)
• 1 pack bamboo shoot (thinly sliced)
• 3 eggs (scrambled and chopped)
• 3 green onions (thinly sliced)
• 1 lb ground chicken
• 1 onion (chopped)
• 3 cloves garlic (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• Black pepper and salt to taste
• 1 pack spring roll wrapper
• Chili sauce
• Enough oil for frying

Preparation:

• Stir fry onion until translucent then add garlic.
• Add chicken, soy sauce, oyster sauce, salt and pepper.
• Cook until chicken is cooked.
• Add the vegetables and cooked for about 5 min, then add scrambled eggs
• Cool the filling
• Put one tablespoon onto a wrapper, wrap, then deep fry
• Serve with chili sauce
•  

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Sate Lilit Bali

Ingredients:

• 250 grams shrimp (cleaned and deveined)
• 250 grams mackerel or any firm white flesh fillet
• 50 grams desiccated coconut
• 6 pieces kaffir lime leaves (thinly sliced)
• 2 tablespoons palm sugar (gula jawa)
• Red capsicum (tiny cubes for sprinkles)
• Bamboo skewers or fresh lemongrass may be used

Processed Ingredients:

• 8 shallots
• 2 cloves garlic
• 2 cm galangal or blue ginger
• 2 cm kencur or lesser galangal
• 1 teaspoon coriander seeds
• 1 cm fresh turmeric
• Mince all ingredients until they turn into a smooth paste. DO NOT FRY

Method:

• Mix both fish & shrimp in food processor until smooth. Mix in desicated coconut. Add 3 tablespoons of thick coconut milk
• Add processed ingredients, mix well. Add salt & sugar to taste.
• If the mixture is still too dry, you may add 1 egg white and a bit of olive oil.
• Shape the mixture on sate sticks/lemongrass stalk, flatten slightly.
• Charcoal grill sate until light brown and cooked through.

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Otak Otak Ikan

Ingredients:

• 500 grams of fish Belida / Spanish mackerel mashed
• 75 grams of corn starch
• 250 cc coconut milk from 1 coconut / Kara
• 50 cc of egg white
• 1 tsp onion finely
• 1 tsp garlic finely
• 15 grams of salt
• 75 grams sugar
• 1 tsp MSG
• ½ tsp pepper

Methods:

• All the ingredients are mixed together except the fish. Blend fish (meat only) with a blender, then crushed again until smooth.
• Mix the fish with herbs, continue with the mixer. Once smooth, stir again with hands with a slam-slam. 
• After they mixed, then wrapped in banana leaves, then roasted over low heat until cooked.
  

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